Pretzel Knots

Pretzel Knots

Shaping these knots is easier than tying your shoes—there’s no bow involved. For more pretzel baking fun, try our Pretzel Twists or our Traditional Large Soft Pretzels.

Pretzel Knots
Makes about 40
  • Essential Pretzel Dough
  • ¼ cup (60 grams) baking soda
  • 1 large egg, lightly beaten
  • 3 tablespoons (42 grams) unsalted butter, melted
  • Kosher salt or desired Toppings (recipes follow)
  1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper, and spray with cooking spray.
  2. Turn out dough, and divide into 40 equal pieces (about 1 ounce each). Starting from the center and working outward, roll each piece into a log (4 to 6 inches long and ¾ inch in diameter). Tie each rope into a knot, and place on prepared pans. Cover and let rest for 5 to 10 minutes.
  3. Bring a large pot of water to a boil over medium-high heat, and add baking soda. (Make sure pot is deep enough. Once you add baking soda, the water will expand an additional 2 inches.)
  4. Drop each knot into boiling water-baking soda solution for 30 seconds per side. Remove from water using a large slotted spoon. Place back on prepared pans, and brush with beaten egg.
  5. Bake until golden brown, 8 to 10 minutes. Brush with melted butter, and sprinkle with salt or desired toppings.

Dukkah Blend
Makes 1 cup
  • ½ cup (57 grams) pine nuts
  • ¼ cup (36 grams) sesame seeds
  • ⅛ cup (18 grams) coriander seeds
  • 2 tablespoons (18 grams) cumin seeds
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (2 grams) turmeric
  • ½ teaspoon (1 gram) ground black pepper
  1. In a small saucepan, heat all ingredients over medium heat. Toast until fragrant, 5 to 6 minutes. Transfer to the work bowl of a food processor. Process until mixture is fine and crumbly, 30 seconds to 1 minute. Store in an airtight container until ready to use.

Everything Spice Blend
Makes about ½ cup
  • 2 tablespoons (12 grams) garlic powder
  • 2 tablespoons (12 grams) dried onion
  • 2 tablespoons (18 grams) sesame seeds
  • 2 tablespoons (18 grams) poppy seeds
  • 1 tablespoon plus 1 teaspoon (12 grams) kosher salt
  1. In a small bowl, combine all ingredients. Store in an airtight container until ready to use.



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